what is the best recipie in the world for chicken wings?

Question

I dont want them really hot just taste good.

Answer 1

I like mine BBQed, with a carolina honey sauce..

Barbecue sauce
1 cup ketchup
1 cup vinegar
1/2 cup molasses
1/2 cup honey
1 tsp. liquid smoke
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp onion powder
1/4 tsp. tabasco pepper sauce
4 lbs. pork spareribs

Combine all of the ingredients for the saucein a saucepan over high heat. Blend
with a whisk till smooth.
When the mixture comes to a full boil, reduce the heat and simmer uncovered for
30-45 mins. till mixture thickens, remove from heat. If it becomes too thick
thin it with more vinegar

Answer 2

Chicken Wings with Three Different Marinades

EACH RECIPE CALLS FOR 12
CHICKEN WINGS, CUT IN 1/2

TERIYAKI
1/4 cup Soy sauce, can use lite
1/4 cup Dry white wine
2 tbl Sugar
1/2 tsp Gingerroot, freshly grated
1 x Clove garlic, minced

ORANGE BAR-B-QUE
1/3 cup Chili sauce
1/4 cup Orange marmalade
1 tbl Red wine vinegar
1 1/2 tsp Worcestershire sauce
1/2 tsp Prepared mustard
1/4 tsp Garlic powder

SWEET AND SOUR
1/2 cup Water
1/4 cup Oil
3/4 cup Sugar
1/4 cup Ketchup
1/4 cup Vinegar
1 tsp Garlic salt
1/2 tsp Chicken-flavor bouillon

Method :
FOR ALL THREE RECIPES: Cut each chicken wing in half; place in large resealable plastic bag. At one flavor marinade per bag, add all the ingredients and seal bag. Turn bag making sure all the wings are coated.
Refrigerate up to 24 hours, but perferably more than 4. Turn bag occasionally. Heat oven to 375. Drain the wings, reserving the marinade.
Place on broiler pan and bake 1 hour or until chicken is no longer pink, basting with marinade at 15 minute intervals. DISCARD ANY REMAINING MARINADE. Serve warm.
Makes 24.

Answer 3

BBQ Chicken Wings:

Now you can enjoy the flavors of an outdoor barbecue all year round. Serve with coleslaw, biscuits, or bread, or try the wings alone as a tasty appetizer.

16 chicken wings
1/2 cup kethup
1/4 cup low-sodium soy sauce
2 tablespoons honey or maple syrup
1 tablespoon Worcestershire sauce
Dash hot-pepper sauce, optional

1. Place the chicken wings in a large bowl and add ketchup, low-sodium soy sauce, honey or maple syrup, Worcestershire sauce, and a dash of hot-pepper sauce, if desired; mix well, turning chicken wings several times to be sure they're completely coated. Cover and refrigerate for at least an hour or overnight.

2. Preheat the broiler and broil the chicken wings for about 20 minutes, flipping them over halfway through cooking to brown both sides.

How kids can help: Measure ingredients; add to bowl and mix well; place bowl in refrigerator.

Yield: 4 Servings (serving size: 4 wings)

Answer 4

CHICKEN WINGS WITH HONEY–SOY GLAZE

1 cup soy sauce
1 cup chopped green onions
1/2 cup white distilled vinegar
3 tablespoons honey
2 tablespoons chopped peeled fresh ginger
2 tablespoons chopped garlic
2 tablespoons oriental sesame oil
20 whole chicken wings, tips cut off



Mix first 7 ingredients in large bowl. Stir in chicken. Cover; chill at least 2 hours and up to 1 day, stirring occasionally.
Preheat oven to 400°F. Arrange wings on 2 baking sheets. Pour marinade into small saucepan; reserve. Roast wings until tender and glazed, turning and basting occasionally with marinade, about 1 hour.

Arrange wings on large platter. Boil reserved marinade until slightly thickened, about 4 minutes. Pour into bowl. Serve wings with marinade as dipping sauce.

Makes 20.

Answer 5

Buffalo Wings like Hooter's®
Lightly breaded in seasoned flour, deep-fried
'till crispy, then coated in a Buffalo sauce
custom-flavored to your desired heat level.


Prep. Time: 1:45
Serves: 4

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
20 chicken wing segments
1/2 cup butter OR margarine
1/2 cup hot sauce (see Notes, below)




-In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
-Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
-In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
-Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
-Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
-Repeat with remaining chicken.

Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio:
Mild: Use 3/4 cup butter and 1/4 cup hot sauce.
Hot: Use 1/4 cup butter and 3/4 cup hot sauce.

Notes: I use Frank's® Buffalo Wing sauce in the recipe, as I enjoy the flavor of Buffalo sauce, but not the heat. If you like spice, you can use regular Frank's® Hot Sauce. I'm sure another hot sauce like Tabasco® would work fine, but Frank's® has a great flavor, not just heat. Use ranch dressing or blue cheese dressing as a dip for these fabulous wings!

Answer 6

i don't know if any of these are the best recipe but they might help

http://allrecipes.com/Search/Recipes.aspx?WithTerm=chicken+wings&SiteId=0